Triple Chocolate Muffins
Triple Chocolate Muffins
Rich, moist, and indulgent, these Triple Chocolate Muffins are loaded with cocoa, chocolate chips, and chunks of milk chocolate for a decadent treat. Perfect for breakfast, brunch, or a chocolatey snack any time of day.
Ingredients
Dry Ingredients:
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1 3/4 cups (220 g) all-purpose flour
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1/2 cup (50 g) unsweetened cocoa powder
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1 cup (200 g) granulated sugar
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2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
Wet Ingredients:
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1 cup (240 ml) buttermilk
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1/3 cup (80 ml) vegetable oil
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2 large eggs
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2 tsp vanilla extract
Chocolate Mix-ins:
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1/2 cup (90 g) semi-sweet chocolate chips
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1/2 cup (90 g) milk chocolate chunks
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1/4 cup (45 g) mini chocolate chips for topping (optional)
Instructions
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Preheat Oven:
Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease. -
Mix Dry Ingredients:
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. -
Mix Wet Ingredients:
In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla until combined. -
Combine Ingredients:
Pour wet ingredients into dry ingredients and gently fold together until just combined. Do not overmix. -
Add Chocolate Mix-ins:
Fold in semi-sweet chocolate chips and milk chocolate chunks. -
Fill Muffin Tin:
Divide batter evenly among 12 muffin cups. Sprinkle mini chocolate chips on top if desired. -
Bake:
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. -
Cool:
Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Equipment
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Large mixing bowls
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Whisk or spoon
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12-cup muffin tin
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Paper liners (optional)
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Measuring cups and spoons
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Wire rack
Timing
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Prep Time: 15 minutes
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Cook Time: 18–22 minutes
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Total Time: 35–37 minutes
Serving Size
Makes 12 muffins
Triple Chocolate Muffins
Equipment
- Large mixing bowls
- Whisk or spoon
- 12-cup muffin tin
- Paper liners (optional)
- Measuring cups and spoons
- Wire rack
Ingredients
- Dry Ingredients:
- 1 3/4 cups 220 g all-purpose flour
- 1/2 cup 50 g unsweetened cocoa powder
- 1 cup 200 g granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- Wet Ingredients:
- 1 cup 240 ml buttermilk
- 1/3 cup 80 ml vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- Chocolate Mix-ins:
- 1/2 cup 90 g semi-sweet chocolate chips
- 1/2 cup 90 g milk chocolate chunks
- 1/4 cup 45 g mini chocolate chips for topping (optional)
Instructions
- Preheat Oven:
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla until combined.
- Combine Ingredients:
- Pour wet ingredients into dry ingredients and gently fold together until just combined. Do not overmix.
- Add Chocolate Mix-ins:
- Fold in semi-sweet chocolate chips and milk chocolate chunks.
- Fill Muffin Tin:
- Divide batter evenly among 12 muffin cups. Sprinkle mini chocolate chips on top if desired.
- Bake:
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool:
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Frequently Asked Questions (FAQs)
Can I use all-purpose milk instead of buttermilk?
Yes. To mimic buttermilk, add 1 tbsp lemon juice or vinegar to 1 cup milk and let sit for 5 minutes before using.
Can I make these muffins gluten-free?
Yes. Substitute all-purpose flour with a 1:1 gluten-free baking flour blend. Texture may be slightly different.
Can I use all chocolate chips instead of chunks?
Yes. Chocolate chunks give larger pockets of melted chocolate, but chips alone work fine.
Can I make these muffins dairy-free?
Yes. Use a non-dairy milk (like almond or oat) with 1 tsp vinegar to replace buttermilk, and use dairy-free chocolate.
Can I double the recipe?
Yes. Use two muffin tins and bake in batches to avoid overcrowding the oven.
Can I freeze the muffins?
Yes. Freeze cooled muffins in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave for 15–20 seconds.
Can I add nuts?
Yes. Chopped walnuts or pecans add a nice crunch—fold in 1/2 cup with the chocolate chips.
How do I prevent muffins from sinking?
Avoid overmixing the batter. Mix just until the ingredients are combined.
Can I make mini muffins?
Yes. Bake mini muffins for 12–15 minutes and reduce the bake time slightly.
Can I make these muffins ahead of time?
Yes. You can prepare the batter and store it in the fridge for up to 24 hours before baking.
How To Store Triple Chocolate Muffins
Room Temperature:
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Store in an airtight container at room temperature for 2–3 days.
Refrigerator:
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Store in an airtight container for up to 5 days. Warm in the microwave before serving for best taste.
Freezer:
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Cool completely, then wrap individually in plastic wrap and place in a freezer-safe bag for up to 3 months.
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Thaw at room temperature or microwave for 15–20 seconds before eating.
